Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Cook the potatoes in the oven at 160 C 2. Once cooked, immediately peel them 3. They should be hot 4. Press through a potato press 5. Purr the potato puree in a thick bottom pan 6. Dry the potato on the fire 7. Add the butter 8. Seasoning 9. Purr the puree in a large bowl, add the egg yolk, and mix 10. Once cold, garnish a piping bag with a star nozzle 11. And fill up with the Duchesse 12. Pipe the duchess on a plate or tray 13. Spread some melted butter on top and bake in the oven for a further 5-6 Mn

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